Butternut Squash Risotto

I was so proud of myself that this recipe turned out as delicious as it did. I am - ashamedly - usually a boxed risotto kind of person, but this time, I wanted to go full homemade, and I did! This is a delicious recipe, and is based off of a Williams-Sonoma recipe. I used the full amounts of this recipe and later realized that it served six, so for this post, I'll cut it in half to serve three (although the leftovers were delish!). Enjoy!

Brunch-Off: Asparagus Risotto Cakes

I was invited to participate in a Brunch-Off over at Blisstree.com this weekend! The "special ingredient" that we had to work with was asparagus, so I made asparagus risotto cakes, topped with a sunny-side up egg. It was delicious  and a great way to use leftover risotto.

My contender made an awesome-looking creamy asparagus soup with goat cheese. Be sure to head over to Blisstree to check out my participation in Brunch-Off and the others as well (so many great recipes over there!). Thanks to Blisstree for hosting me and thanks to all of you for supporting me!

Guest Post: Kale, Mushroom & Sage Risotto

Hey all, here is the first post from a guest blogger. Everyone welcome MV Banks! If you're interested in learning more about her, see her bio at the end of the post.
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When I went gluten-free by doctor’s orders about a year ago, risotto was there for me when all other tasty carbs abandoned me.  Risotto is a time-intensive, but worthwhile dish, that has no gluten whatsoever, but still allows me that familiar Italian style that I find myself craving without pizza and pasta in my life. I love it because it allows me an excuse to hover over a warm stove when I refuse to turn the heat up in my apartment.  I love it because I can throw questionably turning vegetables in and no one is the wiser.  

I’ve had some kale from the market in my fridge for a while now that was becoming a little undesirable. I figured I’d sautée what was salvageable and throw it into a risotto of some sort.  Due to the regularity with which I make risotto, I can’t say I took this from any particular recipe.  At this point, I essentially have the necessary ratios memorized and throw in whatever suits my fancy on that particular day. Today, my fancy included kale, mushrooms and sage.

Mushroom & Asparagus Risotto

Risotto is probably one of my favorite carbs. This is probably one of my favorite dishes.

Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients
One (1) box of risotto -- I use Lundberg's Alfredo risotto.
1/2 bundle of asparagus
One (1) carton of button mushrooms
Two (2) tablespoons of butter -- I used vegan butter
Two (2) cloves of minced garlic

Directions
Cook risotto according to the box.

While risotto is cooking, wash and chop veggies. -- I left the button mushrooms whole, but if you are using larger mushrooms, you may want to chop them so they cook all the way through quickly.
When your risotto only has about five minutes left to cook, heat butter and garlic in a pan.

Place vegetables in the pan and saute for a few minutes. -- You'll know when they're done when the asparagus is a bright green color.
Spoon risotto onto plate and cover in veggies.
Eat ravenously.